Ingredients

The following ingredients have 8 Servings
  • 1 boneless beef chuck roast (3 pounds), cubed
  • 1 tablespoon canola oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 cup sliced ripe olives, drained
  • 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 cup beef broth
  • 1/2 cup fresh pearl onions, peeled
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instruction

  • In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions. Cook, covered, on low 6-8 hours or until meat is tender., With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat., Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over beef mixture.